If you’ve ever enjoyed a drop of anise in your coffee and cream, you’ll understand the inspiration that led to this delectable cake. The cake is moist and flavored to perfection. The taste of anise is warm and enjoyable without being overpowering. The coffee frosting is silky and creamy but not overbearing. The combination is heavenly, making this cake an excellent dessert choice for any occasion. 

Yield: 8 slices

Serving size: 1 slice

Cake Ingredients:

  • 6 large eggs
  • 3 tbsp. (42.6g) unsalted butter, softened
  • 1/2 (113.4g) heavy whipping cream
  • 2 oz. (59.2g) water
  • 1/2 cup (96g) natural, non-GMO granular erythritol
  • 2 1/2 tsp. (12.5g) pure anise extract
  • 1 tsp. (5g) pure vanilla extract
  • 1/2 cup (56g) coconut flour
  • 1/2 tbsp. (7.2g) baking powder
  • 1 tsp. (2g) grated orange peel
  • 1 pinch of salt

Frosting Ingredients:

Directions to make the cake:

  1. Preheat the oven to 350° F (180°C) and butter an 8inch (20.32cm) cake pan.
  2. Cream the butter, erythritol, vanilla, and anise in a large bowl using an electric mixer.
  3. Add in the eggs, one at a time, beating well after each egg.
  4. Add in the orange peel, and mix again to incorporate.
  5. Add in the cream and water. Blend well.
  6. Add the coconut flour, baking powder, and salt to a separate bowl. Use a wire whisk to combine and break up any lumps.
  7. Add the dry ingredients to the bowl with the wet ingredients, and beat well to combine. Scrape the bowl down as needed.
  8. Pour the batter into the prepared cake pan. Bake in the center of the preheated oven for 30-35 minutes or until a toothpick inserted near the middle comes out dry and the cake springs back when pressed gently.
  9. Place the cake on a wire rack to cool.
  10. Do not frost the cake until it has cooled completely.
  11. Prepare the frosting as described below.

Directions for the frosting:

  1. Dissolve the instant coffee in the hot water, mixing well to combine. Set aside until needed.
  2. In a large bowl with a handheld electric mixer, beat the butter on medium speed until creamy.
  3. Add the erythritol to the bowl. Set the mixer on low speed, and beat until fluffy.
  4. Continuing on low, gradually add in the heavy cream, coffee, and vanilla, continuing to mix until everything is combined.
  5. Increase the speed on the mixer to the highest setting. Beat for 3-4 minutes, scraping down the sides of the bowl when necessary until the frosting is light and fluffy.

To assemble the cake:

  1. Using a rubber spatula to help release the cake from the sides and bottom of the pan, remove the cake from the pan and invert it onto a clean plate. 
  2. Place a serving plate on top of the cake and invert it again so it’s facing right side up.
  3. Place large dollops of frosting on the top of your cake and frost it using a metal spatula or a butter knife by spreading the frosting evenly across the top and sides of the cake.
  4. Use edible flowers, sugar-free chocolate chips, or my Extra Fancy Sugar-Free Sprinkles to garnish the cake, if desired.
Only 6 Carbs Per Serving!
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